Radio Spot - The Young, the Evil and the Savage (Antonio Margheriti, 1968)

Original Title: Nude si… muore

Shhh, Paris on Flickr.

Shhh, Paris on Flickr.

Red v. Blue, Levin, New Zealand on Flickr.
Tomato and Garlic Soup with Udon Noodle (vegan)*

 

2 cups water
4-6 tomatoes, chopped
1-2 tsp vegetable broth powder
6-8 garlic cloves, minced
1 tsp oregano
1 bay leaf
1 tsp chill flakes
1 package dried udon noodles
1 block semi-firm tofu, cubed
1 tbsp Bragg’s amino acids
1 tsp olive oil
pinch of fresh cracked black pepper
1 fresh lemon

Marinate tofu in amino acids for 30 minutes. Sautée tofu in olive oil until lightly browned.



Bring water to boil.  Add all ingredients except for tofu and noodles.  Let simmer for 10-15 minutes, until tomatoes dissolve.


Add udon noodles and tofu and simmer for 10 minutes.



Serve in deep bowls, and finish with fresh lemon juice.



Serves 2.



*Perfect for when you’re feeling under the weather, as I currently am.

Tomato and Garlic Soup with Udon Noodle (vegan)*
 
  • 2 cups water
  • 4-6 tomatoes, chopped
  • 1-2 tsp vegetable broth powder
  • 6-8 garlic cloves, minced
  • 1 tsp oregano
  • 1 bay leaf
  • 1 tsp chill flakes
  • 1 package dried udon noodles
  • 1 block semi-firm tofu, cubed
  • 1 tbsp Bragg’s amino acids
  • 1 tsp olive oil
  • pinch of fresh cracked black pepper
  • 1 fresh lemon
Marinate tofu in amino acids for 30 minutes. Sautée tofu in olive oil until lightly browned.
Bring water to boil.  Add all ingredients except for tofu and noodles.  Let simmer for 10-15 minutes, until tomatoes dissolve.
Add udon noodles and tofu and simmer for 10 minutes.
Serve in deep bowls, and finish with fresh lemon juice.
Serves 2.
*Perfect for when you’re feeling under the weather, as I currently am.

Over the Complex, Tikitiki, New Zealand on Flickr.

Tags: mixcloud

Anonymous asked: What does TV DiSKO mean? :)

La musique, c’est ma vie.

Anonymous asked: u r good @ lectures lol

Thx.

Ad, Friedrichshain, Berlin on Flickr.
Bench Detail, Cuba Mall, Wellington on Flickr.
Coasting, New Zealand on Flickr.

Tags: mixcloud

Gramophone, Grand Bazaar, Istanbul on Flickr.
Stove-Top Black Bean and Tofu Chilaquiles (Vegan)
½ red onion, sliced
6-8 cloves garlic (I used smoked)
1 can black beans
1 jalapeno pepper
1-2 cobs corn (or frozen)
1 block semi-firm tofu
6-8 ripe tomatoes (or 1 can crushed tomatoes)
1 cup crushed tortilla chips*
1-2 tsps sea salt (or to taste. Can substitute with vegetable broth powder)
1-2 tsps chipotle powder
1-2 limes, cut in to wedges
1 tbsp coriander, chopped
Avocado, sliced
Pepitas
Dry roast the onion, garlic (if not using smoked), and pepper, until charred.  Place in blender with tomatoes.  Purée until smooth. Simmer in large pan.
Dry roast corn until charred.  Remove kernels and add to purée.  Simmer for 10 mins.
Crumble tofu into sauce and add black bleans and crushed tortillas.
Add sea salt and chipotle powder (adjust to taste and for heat).  Simmer for 10 minutes, or until corn chips soften.
Remove from heat and serve on large plate. Top with coriander, and dot edges with pepitas, lime wedges, avocado slices and tortilla chips, and finish with hot sauce of your choice.
*I use fresh corn tortillas cut into wedges, fried lightly in oil, and then tossed with sea salt.

Stove-Top Black Bean and Tofu Chilaquiles (Vegan)

  • ½ red onion, sliced
  • 6-8 cloves garlic (I used smoked)
  • 1 can black beans
  • 1 jalapeno pepper
  • 1-2 cobs corn (or frozen)
  • 1 block semi-firm tofu
  • 6-8 ripe tomatoes (or 1 can crushed tomatoes)
  • 1 cup crushed tortilla chips*
  • 1-2 tsps sea salt (or to taste. Can substitute with vegetable broth powder)
  • 1-2 tsps chipotle powder
  • 1-2 limes, cut in to wedges
  • 1 tbsp coriander, chopped
  • Avocado, sliced
  • Pepitas

Dry roast the onion, garlic (if not using smoked), and pepper, until charred.  Place in blender with tomatoes.  Purée until smooth. Simmer in large pan.

Dry roast corn until charred.  Remove kernels and add to purée.  Simmer for 10 mins.

Crumble tofu into sauce and add black bleans and crushed tortillas.

Add sea salt and chipotle powder (adjust to taste and for heat).  Simmer for 10 minutes, or until corn chips soften.

Remove from heat and serve on large plate. Top with coriander, and dot edges with pepitas, lime wedges, avocado slices and tortilla chips, and finish with hot sauce of your choice.

*I use fresh corn tortillas cut into wedges, fried lightly in oil, and then tossed with sea salt.

The People Next Door - Husband and Wife (Catoca, 1974)